The Fireless Cook Book
This 1913 cookbook describes the methods for making and using fireless cookers and insulated boxes, as well as providing tested recipes--some original and some adapted from such famous works as Miss Farmer's ""Boston Cooking School Cook Book,"" Mrs. Lincon's ""Boston Cook Book,"" and Miss Ronald's ""Century Cook Book.""
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1cup allspice apples baking baking powder bay leaf beans beef boiling salted water Braised bread Brown Sauce brown stock cake chicken cloves cold water cooker cooker-pail of boiling cover cream cream of wheat crumbs cup butter cup chopped cup flour cup milk cup sugar cup water degrees Fahrenheit directed dishes drain eggs eight persons f cup Fahrenheit fifty persons fireless cooker fish five minutes flavour Hard Sauce hay-box heat inch ingredients insulated oven jelly juice kcup lemon let it boil macaroni Madeira wine meat mineral wool mould mutton nutmeg one-half hour onion packing pare parsley pieces pint potatoes pudding recipe remove rice roast sauce Serves forty Serves forty-five Serves six six or eight slices soak soda soft soup Stewed stones tablespoons butter tablespoons flour tablespoons salt teaspoon pepper teaspoon salt temperature tomatoes twelve hours utensil veal vegetables Wash yolks